Vincenzo Fogliano

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 54

Top Venues

Journal of agricultural and food chemistry

Food & function

Journal of food science

Molecular nutrition & food research

Budapesti Corvinus Egyetem (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

Budapesti Corvinus Egyetem

Hungary

PHD

Università degli Studi di Roma La Sapienza

Italy

MSC

Publications

Jana Raupbach, Antonio Dario Troise, Vincenzo Fogliano
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. Journal of agricultural and food chemistry 72 (11) (2024)
Jana Raupbach, Antonio Dario Troise, Vincenzo Fogliano
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. Journal of agricultural and food chemistry (2024)
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, Sara Martins, Vincenzo Fogliano, Catrienus de Jong
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction of Flight-Mass Spectrometry and Dynamic Time Intensity Analysis. Journal of agricultural and food chemistry (2024)
Fiametta Ayu Purwandari, Vincenzo Fogliano, Edoardo Capuano
Tempeh fermentation improves the nutritional and functional characteristics of Jack beans ( Canavalia ensiformis (L.) DC). Food & function 15 (7) (2024)
Lucía Frez-Muñoz, Vincenzo Fogliano, Bea L P A Steenbekkers
Consumers' familiarity level shapes motives and contexts for preparing and consuming dishes. Journal of food science (2024)
Jana Raupbach, Antonio Dario Troise, Vincenzo Fogliano
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. Journal of agricultural and food chemistry 72 (11) (2024)
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, Sara Martins, Vincenzo Fogliano, Catrienus de Jong
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction-Mass Spectrometry and Dynamic Time Intensity Analysis. Journal of agricultural and food chemistry 72 (15) (2024)
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, Sara Martins, Vincenzo Fogliano, Catrienus de Jong
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction-Mass Spectrometry and Dynamic Time Intensity Analysis. Journal of agricultural and food chemistry 72 (15) (2024)
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, Sara Martins, Vincenzo Fogliano, Catrienus de Jong
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction-Mass Spectrometry and Dynamic Time Intensity Analysis. Journal of agricultural and food chemistry 72 (15) (2024)
Jana Raupbach, Antonio Dario Troise, Vincenzo Fogliano
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. Journal of agricultural and food chemistry 72 (11) (2024)
Fiametta Ayu Purwandari, Vincenzo Fogliano, Edoardo Capuano
Tempeh fermentation improves the nutritional and functional characteristics of Jack beans ( Canavalia ensiformis (L.) DC). Food & function (2024)
Jana Raupbach, Antonio Dario Troise, Vincenzo Fogliano
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. Journal of agricultural and food chemistry 72 (11) (2024)
Fiametta Ayu Purwandari, Vincenzo Fogliano, Edoardo Capuano
Tempeh fermentation improves the nutritional and functional characteristics of Jack beans ( Canavalia ensiformis (L.) DC). Food & function 15 (7) (2024)
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, Sara Martins, Vincenzo Fogliano, Catrienus de Jong
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction-Mass Spectrometry and Dynamic Time Intensity Analysis. Journal of agricultural and food chemistry (2024)
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, Sara Martins, Vincenzo Fogliano, Catrienus de Jong
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction-Mass Spectrometry and Dynamic Time Intensity Analysis. Journal of agricultural and food chemistry 72 (15) (2024)
Zhan Huang, Jos Boekhorst, Vincenzo Fogliano, Edoardo Capuano, Jerry Mark Wells
Impact of High-Fiber or High-Protein Diet on the Capacity of Human Gut Microbiota To Produce Tryptophan Catabolites. Journal of agricultural and food chemistry 71 (18) (2023)
Zhan Huang, Jos Boekhorst, Vincenzo Fogliano, Edoardo Capuano, Jerry Mark Wells
Impact of High-Fiber or High-Protein Diet on the Capacity of Human Gut Microbiota To Produce Tryptophan Catabolites. Journal of agricultural and food chemistry 71 (18) (2023)
Luigi Moriconi, Elena Vittadini, Anita R Linnemann, Vincenzo Fogliano, Ruth T Ngadze
Designing sustainable weaning foods for developing countries: not only a matter of nutrients. Food & function (2023)
Lee Ying Hui, Pazhanichamy Kalailingam, Jan A Delcour, Vincenzo Fogliano, Thirumaran Thanabalu
Olive-Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice. Molecular nutrition & food research (2023)
Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire C Berton-Carabin
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects. Journal of agricultural and food chemistry 71 (11) (2023)
Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire C Berton-Carabin
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects. Journal of agricultural and food chemistry (2023)
Cristina Barallat-Pérez, Hans-Gerd Janssen, Sara Martins, Vincenzo Fogliano, Teresa Oliviero
Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates. Journal of agricultural and food chemistry (2023)
Zhan Huang, Jos Boekhorst, Vincenzo Fogliano, Edoardo Capuano, Jerry Mark Wells
Impact of High-Fiber or High-Protein Diet on the Capacity of Human Gut Microbiota To Produce Tryptophan Catabolites. Journal of agricultural and food chemistry 71 (18) (2023)
Ruth Fabiola Peña-Correa, Burçe Ataç Mogol, Christos Fryganas, Vincenzo Fogliano
Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa. Journal of agricultural and food chemistry (2023)
Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire C Berton-Carabin
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects. Journal of agricultural and food chemistry 71 (11) (2023)
Zhan Huang, Jos Boekhorst, Vincenzo Fogliano, Edoardo Capuano, Jerry Mark Wells
Impact of High-Fiber or High-Protein Diet on the Capacity of Human Gut Microbiota To Produce Tryptophan Catabolites. Journal of agricultural and food chemistry 71 (18) (2023)
Zhan Huang, Jos Boekhorst, Vincenzo Fogliano, Edoardo Capuano, Jerry Mark Wells
Impact of High-Fiber or High-Protein Diet on the Capacity of Human Gut Microbiota To Produce Tryptophan Catabolites. Journal of agricultural and food chemistry 71 (18) (2023)
Zhan Huang, Jos Boekhorst, Vincenzo Fogliano, Edoardo Capuano, Jerry Mark Wells
Impact of High-Fiber or High-Protein Diet on the Capacity of Human Gut Microbiota To Produce Tryptophan Catabolites. Journal of agricultural and food chemistry (2023)
Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire C Berton-Carabin
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects. Journal of agricultural and food chemistry 71 (11) (2023)
Oluranti Mopelola Lawal, Vincenzo Fogliano, Imke Rotte, Tayo N Fagbemi, Matthijs Dekker, Anita R Linnemann
Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta. Food & function 13 (11) (2022)
Fatma Boukid, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman, Elena Vittadini
Current and emerging trends in cereal snack bars: implications for new product development. International journal of food sciences and nutrition 73 (5) (2022)
Ruth Fabiola Peña-Correa, Burçe Ataç Mogol, Vincenzo Fogliano
The impact of roasting on cocoa quality parameters. Critical reviews in food science and nutrition (2022)
Yi Shen, Guoxin He, Wanxin Gong, Xiaoli Shu, Dianxing Wu, Nicoletta Pellegrini, Vincenzo Fogliano
Pre-soaking treatment can improve cooking quality of high-amylose rice while maintaining its low digestibility. Food & function 13 (23) (2022)
Ruth T Boachie, Ogadimma D Okagu, Raliat O Abioye, Nico Hüttmann, Teresa Oliviero, Edoardo Capuano, Vincenzo Fogliano, Chibuike C Udenigwe
Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins. Journal of agricultural and food chemistry 70 (21) (2022)
Jonna Eb Koper, Antonio Dario Troise, Linda Mp Loonen, Paola Vitaglione, Edoardo Capuano, Vincenzo Fogliano, Jerry Mark Wells
Tryptophan Supplementation Increases the Production of Microbial-Derived AhR Agonists in an In Vitro Simulator of Intestinal Microbial Ecosystem. Journal of agricultural and food chemistry 70 (13) (2022)
Yi Shen, Dianxing Wu, Vincenzo Fogliano, Nicoletta Pellegrini
Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility. Food & function 12 (22) (2021)
Lijiao Kan, Edoardo Capuano, Vincenzo Fogliano, Teresa Oliviero, Ruud Verkerk
Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten. Food & function 11 (7) (2021)
Kulwa F Miraji, Anita R Linnemann, Vincenzo Fogliano, Henry S Laswai, Edoardo Capuano
Nutritional quality and in vitro digestion of immature rice-based processed products. Food & function 11 (9) (2021)
Ana M Rovalino-Córdova, Vincenzo Fogliano, Edoardo Capuano
In vitro colonic fermentation of red kidney beans depends on cotyledon cells integrity and microbiota adaptation. Food & function 12 (11) (2021)
Anna Fiorillo, Vincenzo Fogliano, Mauro Marra, Lorenzo Camoni
Borate and phosphite treatments of potato plants (Solanum tuberosum L.) as a proof of concept to reinforce the cell wall structure and reduce starch digestibility. Food & function 12 (19) (2021)
Ruth T Boachie, Mieke M B Commandeur, Raliat O Abioye, Edoardo Capuano, Teresa Oliviero, Vincenzo Fogliano, Chibuike C Udenigwe
β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility. Journal of agricultural and food chemistry 69 (36) (2021)
Arianne van Eck, Michele Pedrotti, Rutger Brouwer, Arpavee Supapong, Vincenzo Fogliano, Elke Scholten, Franco Biasioli, Markus Stieger
In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods. Journal of agricultural and food chemistry 69 (35) (2021)
Oluranti Mopelola Lawal, Louka van Stuijvenberg, Nienke Boon, Olugbenga Awolu, Vincenzo Fogliano, Anita R Linnemann
Technological and nutritional properties of amaranth-fortified yellow cassava pasta. Journal of food science (2021)
Antonio Dario Troise, Claire C Berton-Carabin, Paola Vitaglione, Vincenzo Fogliano
Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH. Journal of agricultural and food chemistry 68 (18) (2020)
Onu Ekpa, Vincenzo Fogliano, Anita R Linnemann
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS. Journal of the science of food and agriculture 101 (4) (2020)
Riccardo Bottiroli, Michele Pedrotti, Eugenio Aprea, Franco Biasioli, Vincenzo Fogliano, Flavia Gasperi
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations. Journal of mass spectrometry : JMS 55 (11) (2020)
Antonio Dario Troise, Vincenzo Fogliano, Paola Vitaglione, Claire C Berton-Carabin
Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems. Journal of agricultural and food chemistry 68 (43) (2020)
Sergio B Oey, H J Van der Fels-Klerx, Vincenzo Fogliano, Stefan P J van Leeuwen
Mitigation Strategies for the Reduction of 2- and 3-MCPD Esters and Glycidyl Esters in the Vegetable Oil Processing Industry. Comprehensive reviews in food science and food safety 18 (2) (2019)
Thi Phuong Nam Bui, Antonio Dario Troise, Vincenzo Fogliano, Willem M de Vos
Anaerobic Degradation of N-ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria. Journal of agricultural and food chemistry 67 (23) (2019)
Hao Zhang, Hui Zhang, Antonio Dario Troise, Vincenzo Fogliano
Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions. Journal of agricultural and food chemistry 67 (39) (2019)
Irene Dávalos Terán, Kento Imai, Isabelle M E Lacroix, Vincenzo Fogliano, Chibuike C Udenigwe
Bioinformatics of edible yellow mealworm (Tenebrio molitor) proteome reveal the cuticular proteins as promising precursors of dipeptidyl peptidase-IV inhibitors. Journal of food biochemistry 44 (2) (2019)
Bingbing Guo, Teresa Oliviero, Vincenzo Fogliano, Yuwei Ma, Feng Chen, Edoardo Capuano
Gastrointestinal Bioaccessibility and Colonic Fermentation of Fucoxanthin from the Extract of the Microalga Nitzschia laevis. Journal of agricultural and food chemistry 68 (7) (2019)
Dimitrios Lykomitros, Vincenzo Fogliano, Edoardo Capuano
Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers. Journal of food science 83 (4) (2018)
Danilo Ercolini, Vincenzo Fogliano
Food Design To Feed the Human Gut Microbiota. Journal of agricultural and food chemistry 66 (15) (2018)

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Publication Activity (10 Years)

Top Topics

Top Venues

Vincenzo Fogliano